Ingredients
Next Level Pumpkin Soup
- 700 gram pumpkin, Peeled and cubed
- 2 onion, cut into halves roasted
- 1 large potato, not roasted
- 2 Capsicum, whole roasted
- 1 carrot, cut up and also roasted
- 1 level tablespoon salt
- 3 heaped teaspoon ground cumin
- 1 heaped teaspoon Ground Coriander
- 1 heaped teaspoon Smokey Paprika
- 1/2 level teaspoon ground pepper
- 2 heaped tablespoons ghee or olive oil, depending if you would like vegan option
- 650 g water
- 1 heaped tablespoons Vegetable stock paste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat oven to 180 (depending on oven) degrees. Place pumpkin onion and carrot - drizzle with olive oil and season if you wish - into an ovenproof dish and roast until you have nice brown bits on edges. Can use your oven mat on tray as well
Place whole capsicum onto another tray in same oven (TIP roast as many capsicums as you can fit or have as they are great to freeze for pizza toppings later)
Once capsicum is nicely roasted (see photo) put into sealed pastic bag for so that you can easily peel the skin off (i have been known to leave it in the bag all day - but wait until it's cooled otherwise you burn your fingers) - Add potato to bowl and chop speed 5 for 5 seconds, scrape down
Add oil and cook 100 degrees, speed 2 for 4 minutesAdd spices and cook for a further 2 minutes, 100 degrees on speed 2
Add water stock concentrate and
Cook 100 degrees, speed 3 for 10 minutes, MC on
Add cooked pumpkin, capsicum, carrot and onion 100 degrees, speed 3 for 12 minutes, MC on
Carefully blend soup for 1 minutes starting at speed 1 and gradually moving up to speed 9 with the MC.
Serve with a dollop of sour cream.
Tip - you can omit the potato, however it makes a thicker soup
- you can blend for longer if you wish to have a creamier consistency
Roast pumpkin, capsicum, carrot and onion - this can be done the day before
Soup
Tip
you can omit the potato, however, it makes a thicker soup
blend for longer if you wish to have a creamier consistency
always taste and add seasoning to your preference
addition of chilli is always a winner
When you have an oversupply of vegetables roast them up and put in freezer to make delicious soup at a later date
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Thermomix Model
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Recipe is created forTM 6
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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